I've been making chili with black beans and sweet potatoes for years. This recipe takes those two winning flavors and pairs them with melted Monterey Jack cheese for a quesadilla that is far more satisfying than the norm.Full Source: Katie Sullivan Morford, Best Lunch Box Ever (Chronicle Books, 2013)http://momskitchenhandbook.com/bestlunchboxever/
1 1/2 cups coarsely grated Monterey Jack cheese Four 8-inch whole-wheat flour Tortillas 1 cup grated peeled raw Sweet Potato 1/2 cup cooked Black Beans, drained 4 tablespoons mild green Taco sauce 2 teaspoons extra-virgin Olive oil
1. Sprinkle half of the cheese evenly over one tortilla. Scatter the sweet potato over the cheese, followed by the beans. Spoon the taco sauce over the beans and top with the remaining cheese and the remaining tortilla. 2. Repeat step 1 with another tortilla.3. In a medium skillet, heat half the olive oil over medium heat. Put one quesadilla in the pan and cook until golden brown and crispy, 2 to 3 minutes. With a spatula, flip the quesadilla and cook until the second side is golden brown and crispy, about 2 minutes. 4. Transfer the quesadilla to a cutting board and let cool for a few minutes. 5. Repeat steps 3 and 4 with the second quesadilla.4. Cut quesadillas into quarters and serve, or pack into four containers for lunches.
Cooking the quesadilla over medium instead of high heat allows the sweet potato to get tender by the time the outside is crispy and the cheese is melted. Leftover cooked vegetables such as broccoli, zucchini, or peppers can be chopped up and substituted for the sweet potato.Lower the fat and calories without sacrificing flavor or nutrients by using reduced-fat cheese for some or all of this dish.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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